The number one, absolute most important thing when making sauerkraut is that it MUST be completely submerged at all times. Number 2 is check often, and scrape off any foam or mold, and 3 is don't use salt with iodine -- it will make the product turn brown and soft (although it's still fine to eat.) Don't get discouraged, just thoroughly wash your crock and try again. Really smash down the cabbage as you pack it in, to bruise and break the leaves and encourage juice. But if it's not covered in it's own juice within 6 hours, add salted water (approx 1/2 teaspoon per cup) until it it is submerged. It MUST be submerged! Good luck!